Iced Molasses Cookies

Why I Like This Recipe

• No chill recipe. I only chill cookie dough if I'm worried about the cookies spreading too much once baked. Otherwise, I simply don't have the patience and prefer recipes that don't require chilling. These molasses cookies bake up beautifully without needing to chill the dough.
• Crispy edges, chewy centers. This molasses cookie recipe is the best of both worlds. They have a crisp exterior and a soft and chewy interior. These cookies will stay soft for days, and are sturdy enough to pick up or package.
• Simple ingredients. Chances are, you already have everything you need to make these molasses cookies on hand. Basic ingredients, warm spices, molasses and a simple vanilla icing.

Tips and Tricks

1. Use a combination of butter and shortening. While most molasses cookie recipes use shortening, I found the best texture and flavor outcome from using a 50/50 ratio of shortening and butter. I use this same combination for my copycat Chick-fil-A chocolate chunk cookies as well as my bakery-style sugar cookies.
2. No need to coat in sugar. I tested this recipe rolling the cookie dough balls in sugar and without. When coating the tops in icing, it isn't necessary to also roll the cookies in sugar, so you can skip that step.
3. Storage tips. Store cookies in an airtight container for 3 to 5 days. You can also freeze the molasses cookies in a freezer bag or container for up to 2 months.

Ingredients

• Butter and shortening: Shortening has a higher melting point, so cookies will hold their shape longer in the oven before the fat melts in the dough, which results in moist, chewy cookies. Butter melts more quickly and releases some steam so that cookies will spread more and be crisper, with a distinctly buttery flavor. I use both for the best of both worlds.
• Brown sugar and white sugar: I like using a mixture of brown and white sugar for the best flavor and consistency.
• Large egg: a room temperature egg for richness and texture.
• Molasses: obviously. Use the basic unsulphured molasses from the grocery store, not blackstrap, which has an overwhelming flavor.
• Vanilla extract: Adding a splash of vanilla extract is always a good idea. I used vanilla extract for the cookies and vanilla paste for the icing, but you can use extract for both. I like the faint flecks of vanilla that the paste adds to the icing.
• Spices: ground ginger, ground cinnamon, and ground cloves.
• All-purpose flour
• Baking soda and salt: for leavening and flavor.
• Powdered sugar: The simple icing is made from powdered sugar.
• Milk: Milk is used to thin out the glaze.

See the recipe card for full information on ingredients and quantities.

How To Make Iced Molasses Cookies

Step 1: Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.

Step 2: Add molasses, egg, and vanilla extract. Mix.

Step 3: Add cinnamon, ginger, cloves, salt, and baking soda. Mix. Add flour, 1 cup at a time, and mix until just combined.

Step 4: Roll cookie dough into 2 Tbsp. sized balls. Place on parchment-lined baking sheets.

Step 5: Bake the cookies at 350°F for 10-12 minutes. Allow cookies to cool on baking sheets.

Step 6: Mix icing ingredients together. Dip cookies in icing, allowing excess to drip off.

Step 7: Place cookies back on the cookie sheet and allow the icing to set before serving.

Baking Time Adjustments

• 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
• 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
• 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.

I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.

Iced Molasses Cookies FAQs

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